"I'm from a farming family, the smell of pigs has never bothered me," says 20-year-old Ariadna Rovira. She grew up on a farm in Sagàs, but lives in Solsona, where she first became interested in hunting. Today she's part of the Berga hunting group and criticizes people who think that killing animals makes them murderers.

To make a good squirrel rice dish, the squirrel is caught and skinned, taking care to remove any hair embedded in the meat by the shotgun pellets. The tail can be used up to the second or third knot. The head, once skinned and cut into pieces, is added with the other pieces, and the liver is reserved to cushion the bite. Once skinned, the squirrel is opened along the belly, slid open, and washed under running water. It is then quartered and browned with the wood pigeon and the rib of the guinea fowl.